Description
This Italian Pear Cake is a moist and flavorful dessert featuring ripe pears folded into a tender, fluffy batter. Perfect for a family gathering or a comforting afternoon treat, this cake combines the sweetness of pears with a hint of vanilla and a soft texture from yogurt and butter. Finished with a dusting of confectioner sugar and optional whipped cream, it's a simple yet elegant bake that's sure to impress.
Ingredients
Fruits
- 3 large firm ripe pears (or 4 small Bosc or Bartlett), peeled and cut into pieces
Dry Ingredients
- 2 cups all-purpose flour (240 g)
- 3 teaspoons baking powder (14 g)
- ¾ teaspoon kosher salt
- 1 ¼ cup granulated sugar (200 g)
Wet Ingredients
- 1 cup whole milk yogurt
- ½ cup butter (113 g), melted and cooled
- 2 large eggs (room temperature)
- ½ teaspoon vanilla extract (2 g)
For Serving
- Confectioner sugar for dusting
- Freshly whipped heavy cream (optional)
Instructions
- Prepare Pan: Line a 9.5-inch round baking pan (springform or bundt pan) with parchment paper or spray it with cooking spray to prevent sticking.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Sugar and Eggs: In a large mixing bowl, use an electric mixer on medium speed to whip the granulated sugar and eggs until the mixture becomes creamy and fluffy, which helps create a light texture in the cake.
- Add Wet Ingredients: Stir in the yogurt, melted butter, and vanilla extract using a fork or spatula until the mixture is smooth. Avoid using the electric mixer here to prevent overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and kosher salt.
- Incorporate Dry Ingredients: Sift the dry mixture into the wet ingredients and gently stir until just combined to keep the batter tender.
- Add Pears: Fold in the peeled and cut pear pieces gently to distribute the fruit without breaking it down.
- Bake: Pour the batter into the prepared pan. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover the top loosely with foil for the last 10 minutes to prevent over-browning.
- Cool and Serve: Let the cake cool on a wire rack. Before serving, dust the top with confectioner sugar and optionally serve with freshly whipped heavy cream or ice cream for extra indulgence.
Notes
- The type of pears used can affect sweetness; Bosc and Bartlett are preferred for their firm texture and flavor.
- If you prefer a dairy-free version, substitute yogurt and butter with plant-based alternatives.
- Ensure eggs are at room temperature for better emulsification and batter consistency.
- To keep the cake moist, avoid overbaking and use a toothpick test to check doneness.
- Allowing the cake to cool completely before dusting prevents powdered sugar from melting into the surface.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
